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Boiled Leg of Mutton, with Caper Sauce

Put the mutton in a kettle, pour over it hot water sufficient to cover and add a cup of well washed rice, which will render the mutton whiter and more tender. When the water boils, skim it carefully, and allow it to boil rapidly fifteen minutes; then set the kettle where the boiling will be gentle but constant, and allow fifteen minutes to each pound, if the meat is desired rare. Serve with caper sauce.